Panko-Crusted Oven Fried Haddock

Written by
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes articles in her 20 years as a food writer.
Learn about The Spruce Eats' Editorial Process
Diana Rattray
Updated 07/14/20
Panko-crusted baked haddock

The Spruce / Diana Rattray
  • Total: 34 mins
  • Prep: 14 mins
  • Cook: 20 mins
  • Yield: 4 servings
Nutritional Guidelines (per serving)
577 Calories
20g Fat
47g Carbs
50g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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Nutrition Facts
Servings: 4 servings
Amount per serving
Calories 577
% Daily Value*
Total Fat 20g 26%
Saturated Fat 5g 23%
Cholesterol 343mg 114%
Sodium 2121mg 92%
Total Carbohydrate 47g 17%
Dietary Fiber 4g 15%
Protein 50g
Calcium 193mg 15%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Haddock is a mild-flavored firm white fish that is related to cod. It's wonderful baked, broiled, in soups, or deep-fried, and it lends itself to many complementary flavors.

This crispy panko-crusted baked haddock is a fabulous way to enjoy the fish. The haddock fillets are dipped in a flavorful seasoned egg mixture and then coated with panko breadcrumbs. While deep-fried haddock (fish and chips) is fantastic, this baked version is an excellent replacement. You'll cut the fat and calories, but you won't sacrifice flavor. If you prefer a finer coating, pulse the panko crumbs in a food processor a few times. 

The fillets are delicious with a homemade tartar sauce or rémoulade sauce. Serve the fish fillets with baked french fries or roasted potatoes for a satisfying family meal of fish and chips. For a lighter meal, serve the fish fillets atop a tossed salad or with a side of light coleslaw. 

If you can't find haddock in your area, substitute with cod, pollock, or catfish fillets.

If you plan to use the baked fillets for sandwiches, just cut them into bun-sized portions before you coat them with the crumbs. Serve them in toasted buns with potato chips or fries.

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Ingredients

  • 1 1/2 pounds haddock fillets (cut into 4-ounce to 6-ounce portions)
  • Salt (to taste)
  • Freshly ground black pepper
  • 1/4 cup all-purpose flour
  • 1 1/2 cups panko breadcrumbs
  • 3 tablespoons parsley (flat-leaf or curly, finely chopped)
  • 2 large eggs
  • 3 tablespoons mayonnaise
  • 1 1/2 teaspoons Creole seasoning (or a similar seasoning salt blend)
  • 1 lemon (cut into wedges, for serving)

Steps to Make It

  1. Gather the ingredients. 

    Ingredients for panko-crusted haddock
     The Spruce

  2. Heat the oven to 425 F/220 C/Gas Mark 7.

  3. Line a rimmed baking sheet with foil; spray the foil with nonstick cooking spray or brush lightly with oil. 

    Line baking sheet with foil
    The Spruce 

  4. Sprinkle the haddock fillets all over (lightly) with salt and pepper. Keep in mind that if your Creole seasoning (or other seasoning blend) is quite salty already, you can skip or reduce the salt in this step. You can always salt at the end if needed.

    Sprinkle haddock with salt and pepper
    The Spruce 

  5. Put the flour in a wide, shallow bowl. Combine the panko crumbs and parsley in another wide, shallow bowl. In a third bowl, whisk the eggs with the mayonnaise and Creole seasoning.

    Bowls with egg wash, flour and breadcrumbs
    The Spruce 

  6. Dip a haddock piece in the flour, coating thoroughly. 

    Dip haddock in flour
    The Spruce 

  7. Then dip the fillet in the egg mixture, turning to coat both sides.

    Dip haddock in egg mixture
    The Spruce 

  8. Next, roll the fish fillet in the panko crumb mixture, pressing lightly to help crumbs adhere to the fish. Repeat with the remaining pieces of fish.

    Roll fish in panko
    The Spruce 

  9. Arrange the haddock in the prepared baking pan. For pieces with a long, thin "tail," tuck the thin parts under the fillet. They should be uniform in thickness so they will cook evenly.

    Arrange haddock on baking pan
    The Spruce 

  10. Bake the fish fillets for about 18 to 22 minutes, or until the haddock is cooked through and flakes easily with a fork. The baking time depends on thickness, so adjust for very thin or thick fillets. 

    Bake haddock
    The Spruce 

  11. Serve the oven-fried fish fillets with lemon wedges, along with the condiments of your choice. Enjoy.

    Serve haddock with salad and lemon wedges
    The Spruce 

Tip

  • To test a piece of fish for doneness, insert a fork into the center of the thickest fillet. Twist and lift. The fish from the center should flake easily and appear opaque.